Sweet Potato and Cauliflower Soup
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 head cauliflower, chopped into florets
  • Olive oil
  • ½ t. Red pepper flakes
  • ½ t. Sweet curry powder
  • 2 quarts water
  • Salt to taste
  • ½ white onion, sliced
  • 1 sweet potato, peeled and cubed
  1. Preheat the oven to 400 degrees.
  2. Spread the florets on a baking sheet, drizzle with olive oil, and sprinkle with pepper flakes and curry powder. Roast 20-25 minutes or until browned.
  3. Meanwhile, place the water in a thick bottomed pot. Season with salt and taste. Adjust as needed.
  4. Add the potatoes and bring to a boil.
  5. Once the cauliflower has roasted, reserve a few florets as a garnish and add the remaining pieces to the pot.
  6. Allow to boil until the potatoes are tender. Remove from heat.
  7. Working in batches, puree everything using a blender or food processor.
  8. Return to the pot and simmer for about 20 minutes more, or until the soup has reached your desired consistency.
  9. Garnish with reserved cauliflower and serve with crusty artisan bread.
If you're in a hurry. You could easily add the florets with the potatoes and skip the roasting.
Recipe by The Homespun Journal at http://www.thehomespunjournal.com/2012/05/14/sweet-potato-and-cauliflower-soup-meatless-monday/